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Polpette di Carne

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Course Appetizer, Main Course
Cuisine Italian

Equipment

  • Mixing bowl
  • Baking sheet or skillet
  • Oven or stovetop
  • Meat thermometer (optional)

Ingredients
  

  • 1 lb 450g ground beef (or a mix of beef and pork)
  • 1/2 cup breadcrumbs Italian or plain
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped (or 2 tablespoons dried parsley)
  • 1 clove garlic minced
  • 1 large egg
  • Salt and pepper to taste
  • 1 tsp dried oregano or Italian seasoning
  • 1/4 cup milk optional, for added moisture
  • Marinara sauce for serving, optional

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat your oven to 400°F (200°C) if baking the meatballs. Alternatively, you can cook them on the stovetop.
  • Step 2: Combine Ingredients
  • In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, oregano, salt, and pepper. If you’re using milk for extra moisture, add it now. Mix everything together gently until just combined. Overmixing can lead to tough meatballs, so keep it light!
  • Step 3: Form the Meatballs
  • With clean hands, shape the mixture into meatballs about the size of a golf ball (around 1.5 inches in diameter). Place them on a baking sheet lined with parchment paper or directly into a skillet if pan-frying.
  • Step 4: Cook the Meatballs
  • Baking: Bake in the preheated oven for 20-25 minutes, or until they are browned and cooked through (internal temperature of 160°F/70°C).
  • Pan-frying: Heat a little oil in a skillet over medium heat and cook the meatballs for about 7-8 minutes on each side until browned and cooked through.
  • Step 5: Rest and Serve
  • Once cooked, let the meatballs rest for about 5 minutes. This helps retain their juices. Serve them with marinara sauce over pasta, in a sub, or as an appetizer with toothpicks!